How to Make Chewy, Warm Snickerdoodles and Hot Cocoa: A Recipe for a Perfect Holiday Combination
More Than Just a Sugar Cookie
While anytime is a perfect time for a fluffy, cinnamony snickerdoodle, the winter holidays are a great excuse to bake up a few batches. Not only do they taste delish, but they make the whole house smell delicious, too.
These classic, crackle-topped cookies are great eaten cold of course, maybe with a cup of your favorite coffee or tea (I prefer a Chai/snickerdoodle combination myself), but definitely leave room to eat a few straight from the oven. In fact, that's almost a requirement when it comes to this recipe.
We like to make a batch on Christmas eve, to enjoy with a cuppa hot chocolate (topped with marshmallows or some whipped cream of course). Problem is, we never end up leaving any for Santa or anyone else who might stop by.
- butter, 1/2 cup at room temperature
- shortening, 1/2 cup
- sugar, 1-1/2 cup
- eggs, 2
- vanilla, 2 teaspoons
- flour, 2-3/4 cups
- cream of tartar, 2 teaspoons
- baking soda, 1 teaspoon
- salt, 1/4 teaspoon
- Coating: 2 Tbsp sugar, 2 Tbsp cinnamon
- Preheat the oven to 400 degrees.
- Combine sugar, butter, shortening, eggs and vanilla in a large bowl
- Stir in the rest of the dry ingredients.
- In a separate bowl, mix the cinnamon and sugar coating. (FYI: There's no need to chill the dough.)
- Shape the cookie dough into balls -- we make ours about an inch-and-a-half in diameter, kind of the size of a small rubber ball you'd use for playing jacks ... but you can go for golf ball size if you want; it's up to you -- and roll each one in the cinnamon and sugar.
- Place 2 inches apart on ungreased cookie sheets.
- Bake 8-10 minutes. (Remove at 8 for chewier cookies)
- Immediately remove the cookies from the sheets and place on a cooling rack (eating a couple in the process).
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Don't Forget the Hot Cocoa
And here's the cocoa (the good stuff)....
© 2013 Deb Kingsbury